Cut your winter squash in half, and place cut side down on roasting pans. Roast in the oven at 400º, until soft, about one hour. Toss chopped onion into soup pot, saute in oil or butter until golden. Add garlic and stir for one minute. Add broth, green chiles, tomatoes, carrots and oregano. Cook until everything is soft, about 20 minutes. Take off the heat and blend with an emulsion blender until smooth. Add salt and pepper, to taste.

You can add a splash of lemon juice or vinegar to lighten the flavor, or a bit of tamari to add sweetness.
Additional toppings: cilantro, avocado, roasted pumpkin seeds and a dollop of sour cream.

Stir together last tablespoon of sugar and teaspoon of cinnamon. Sprinkle over each muffin. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Drizzle the teaspoon of olive oil over the chopped kale. Use your bare hands to massage the leaves. The leaves will soften to a lettuce-like texture. Set aside.
In a food processor, toss in the sunflower seeds and garlic clove. Pulse until fine. Add caper, and pulse for another 5 seconds. Add water and lemon juice. Pulse for about 10 seconds. Add mustard, olive oil, salt and pepper. Blend until smooth.
Dress the toss the kale salad until evenly coated. Add your favorite seasonal vegetables and maybe even some croutons. Enjoy!

Preheat oven to 400º. Place all the ingredients for the tahini sauce in a medium bowl with a pinch of salt. Whisk together.

Place the honey, oil, coriander and cumin seeds and thyme in a large mixing bowl with 1tsp of salt and a good grind of black pepper. Add the carrots, beets and turnips. Mix well until coated then spread them out on a large baking tray and roast in the oven for 30 minutes, stirring gently once or twice, until cooked through and glazed.

Transfer the veggies to a large serving platter. Serve warm or at room temperature, with a spoonful of sauce on top.

Cut buttercup squash in half. Place, cut side down, both halves in a lightly oiled baking dish. Roast Buttercup Squash at 400º for 35-40 minutes, until tender. Pour 1Tb olive oil into soup pan, saute onion and carrots until tender. Add spices and stir until fragrant, about two minutes. Add coconut milk and stock. Add buttercup squash. Bring to a boil, then reduce to a simmer for 15-20 minutes. Turn off the heat and blend with an immersion blender.

After it’s blended and creamy, add the chopped tomatoes, cilantro and peas. The soup is ready to serve!

Heat the coconut oil in a large pot over medium heat. Add the leek and onion and cook until beginning to soften. About 5 minutes. Add the garlic, coriander, cumin and cayenne pepper. Cook until fragrant, stirring often. About 2 minutes. Stir in the beets and add the broth. Bring to a boil. Reduce heat and simmer until the beets are tender and cooked through. About 15 minutes. Puree the soup with an immersion blender. Stir in the coconut milk and season to taste with salt and pepper. Taste test and adjust seasonings if need be.

While soup cooks prepare the tahini sauce. Combine all the ingredients and whisk until smooth. This works best with an immersion blender. Taste test and adjust seasonings as need be.Divide the soup among bowls. Drizzle with the tahini and top each bowl with a tablespoon of the pine nut mixture. Add minced parsley and enjoy!

Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes. Serve with thinly sliced leek tops as a garnish.

Stir together the miso and 1 1/2 Tablespoons of butter.
Cut the greens from the turnips and and roughly chop them. Slice larger turnips into quarters and smaller turnips in half. Add the turnips to a large skillet with the water, honey and remaining 1/2 Tablespoon of butter. Bring to a boil. Cover the pan and cook the turnips, stirring occasionally, until most of the liquid has evaporated and they are becoming tender (about 8-10 minutes). Reduce the heat to low, stir in the turnip greens and a handful of cooking greens, continue to cook until the greens have wilted and the sauce has reduced to a glaze, about 3 minutes. Stir in the miso butter and cook for about 1 minute longer or until the turnips are golden.

Preheat the oven to 475F. In the bowl of a food processor, add all of the ingredients for the pesto (except the oil.) Process until a paste is formed. Slowly add the oil while still blending. Season to taste with salt and pepper.

Heat a little olive oil in a large skillet over medium heat. Add the sliced turnips and cook for about 1 minute per side. Remove from heat and set aside.

Roll out your pizza dough. Spread the pesto and layer on the turnips, both cheeses. Lay the tomatoes on top of the cheese and sprinkle with crushed red pepper flakes. Bake in the oven until the crust is golden and crisp and the cheese is bubbling. About 13-15 minutes.

Serves 4
Prepare the sauce by whisking together all the ingredients until smooth and creamy, use an immersion blender. Taste test and adjust seasonings as needed. If the sauce seems to thick, add a touch more water.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain, reserving 1/2 cup of pasta water and set aside.

Meanwhile heat the oil in a large skillet over medium-high heat. Add the squash slices and pinch of salt. Cook, stirring occasionally, until golden brown. Add the garlic, cherry tomatoes and wine. Bring the mixture to a boil, reduce heat to low and simmer until most of the liquid has evaporated and the tomatoes have split open. About 5-8 minutes.

Spoon the veggies over the cooked pasta and drizzle with the tahini sauce. If the pasta seems a bit dry add the reserved cooking liquid.
Serve the pasta with the minced cilantro, toasted almonds and salt and pepper to taste.

1/2 cup plain yogurt
2 tablespoons mayo
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated and juiced
Freshly ground black pepper
2 large crisp apples
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1 Head LettuceTo cook the nuts, either spread the nuts on a baking sheet and toast in a 350º oven for 8 to 10 minutes, or toss in a hot pan on the stove, stirring for 4 minutes. Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin on. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, place the salad on top of the leaves.

Heat 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat. When the oil is hot, add half the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes. Don’t salt them yet!

While your zucchini cooks, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a sort of knife pesto. When the zucchini is golden, remove it from the pan and cook the remaining zucchini in another tablespoon of oil, just as you did the first batch. When the zucchini is golden, remove it from the pan and cook the remaining zucchini in another tablespoon of oil, just as you did the first batch. Note: I’ve cut back the oil here, but if you feel you need a splash more while you are sautéing, go for it. Then add the first batch back into the pan, along with the herb-garlic mixture and the vinegar, to taste. Taste for salt; add a good pinch, plus a few cracks of pepper. Toss well. Add nuts. Scoop everything out onto a serving plate. Right before serving, sprinkle on extra herbs if using.

1¼ cup flour (I used flour made in Canada, but all-purpose works well)
1½ tsp sugar
½ tsp salt
4 oz (1/2 cup, 1 stick, 8 Tbsp) very cold butter (Chill the butter in the freezer for at least 20 minutes).
4 to 6 Tbsp ice water
1 egg
A Sprinkling of sugar and cinnamon for the crust

To make the crust: In a food processor with the blade attachment, pulse 1¼ cups flour, 1½ tsp sugar and ½ tsp salt until well mixed.Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Pulse until butter is about pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump.Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap.Refrigerate for 45 minutes to 1 hour then Preheat the oven to 425°F.

To assemble the gallette: In a small bowl, beat the egg and set aside.
Slice peaches into ½″ thick slices. Place peaches in a medium bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir just until combined.
On a sheet of parchment paper, roll the dough into a 12″ circle. Place the parchment paper and dough into a rimmed baking sheet. Arrange the peaches in circles over the dough working from the outside in. Leave a 1.5″ to 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of ½ tbsp butter.
Fold the edges of the gallette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with beaten egg and sprinkle with cinnamon and sugar. Bake for 18-22 minutes until the crust is golden brown and the peach juices are syrupy. Let sit 15 minutes before serving.

1 bunch greens, about 10 cups loosely packed, about 8 oz, 3 tablespoons olive oil or grapeseed oil 1 small yellow onion, diced salt, to taste 2 cloves garlic, chopped 1/2 cup cilantro 1 tablespoon cumin seeds 1 cup fresh breadcrumbs 1/4 cup crumbled feta 1 or 2 eggs oil for fryingPulse greens in a food processor—they should be small but not puréed or mushy. Set aside.Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl. Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn’t hold together, add another egg. I usually find one egg to be enough.Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.

Heat grill to medium-high. Brush the zucchini with 1 teaspoon of the oil and grill until tender, 5 to 7 minutes per side. Cut the zucchini into 1-inch pieces and toss in a large bowl with the scallions, lemon juice, red pepper, the remaining tablespoon of oil, and ¾ teaspoon salt. Serve at room temperature.

Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

Heat the oven to 400 degrees F. Peel and slice the onions into 1/2-inch rings, and then arrange them on a rimmed baking sheet. Drizzle the onions with 2 tablespoons of the olive oil, sprinkle generously with salt, and smush everything around to coat the onions on both sides. Roast them for about 40 minutes, flipping them over halfway through, until they’re brown and soft. Let the onions cool and then roughly chop them. Set aside.

Dice the squash (aim for 1/4 inch) and put it in a large bowl; you should have about a cup. Strip the kernels from the ears of corn and add them to the bowl with the squash. Finely chop the scallion and add to the bowl. Halve the tomatoes (or quarter them if they’re bigger than a cherry) and add them to the bowl. Add the chopped roasted onions, a tablespoon of olive oil and a few pinches of salt and pepper. Stir everything together gently.

In a small bowl, whisk the vinegar with the honey; whisk in the remaining 2 tablespoons of olive oil and some more salt and pepper. Stir about two-thirds of the dressing into the salad, taste, adding more if you like. Roughly chop the basil, stir it into the salad and serve.

1/2 yellow or red onions
1lb Roma tomatoes (slightly under ripe is fine)
1/2 cups fresh cilantro leaves
1 jalapeno, seeded
1/2 a lime
SaltDice up the onion and tomato. Roughly chop the cilantro.
Slice the jalapeno in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don’t want to cause any fires. Now dump the four ingredients into a bowl.
Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

In a large sauté pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the cooked chickpeas and 1 teaspoon sea salt and cook for 4 to 5 minutes or until heated through.

Lower the heat to medium-low, add the red onion and cook for 1 more minute. Add the tomatoes and cook for 1 more minute or until they begin to break down. Add the vinegar, capers, and basil, and toss to coat. Season with pepper to taste. Turn off the heat. Crumble the feta over top and toss to coat. Taste, and add more salt, pepper, capers, or feta to taste.

Pickle your celery: Combine vinegar, water, Kosher salt and sugar in a jar and shake it until the salt and sugar dissolve. Add diced celery to jar, cover it and place in the fridge for at least 30 minutes, ideally one hour and up to one week.

Cook your eggs: Place eggs in a saucepan and cover with an inch of cold water. Bring to a boil over high heat, and once boiling, reduce the heat to medium and set your timer for 10 minutes (for perfectly cooked through eggs), or 9 minutes (if you like them just-barely-set in the center, like mine above). Once the timer rings, drain eggs and rinse under cold water to stop cooking. To quickly chill them so you can use them right away, cover them in ice water for 10 to 15 minutes.

Swiss Chard Gratin1 pound chard, stems and leaves Salt Butter, for the baking dish 1 tablespoon whole grain mustard 1 3/4 cups heavy cream A handful of grated parmesan Freshly ground black pepperHeat the oven to 350 degrees F. Cut the chard leaves from the stems. Chop the stems into short lengths, then cook briefly in boiling, lightly salted water until crisply tender. Remove the stems. Drip the leaves in the boiling water briefly, until they relax. Drain, let cool, and wring out the leaves. Spread the stems and leaves in a buttered shallow ovenproof dish.Put the mustard in a bowl and stir in the cream and a grinding of salt and black pepper. Pour the seasoned cream over the stems and leaves, cover with grated Parmesan, and bake, 35 to 40 minutes, until the top has a light crust the color of honey.________________________________________________________________________________________________

Combine the vinegar, water, sugar, and salt in a saucepan. On medium heat, cook until the sugar and salt dissolves.
Arrange the green onions, garlic, cilantro, mint, and red chili flakes in the bottom of a large bowl or two quart size Ball jars.
Layer the cucumber slices on top of the onions, garlic, and herbs.
Pour the brine over the cucumbers until they’re fully submerged.
Cover the bowl and let the cucumbers rest in the refrigerator overnight.
These pickles will keep for several weeks in the fridge.

*****adjust herbs to your own taste – we always add more spice to heat things up!

Make the dressing: add all ingredients to a small bowl and whisk to combine.
Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.
Add the dressing and toss to coat. Salt/pepper to taste if needed.
Best if refrigerated for at least an hour to let the flavors combine.

Preheat the oven to 375F. Warm 1 tablespoon of the oil in a 8 inch cast iron skillet over medium heat and cook, stirring often, until the leeks begin to soften and become fragrant, about 3 minutes. Stir in the chopped chard leaves and continue to cook, stirring often, until the leaves begin to wilt, about 3 minutes.

While the veggies cook whisk together the eggs, cream, spices and 1/4 cup of the feta cheese. Season with salt and pepper.

Remove the veggies from the pan and stir them into the egg mixture until everything is well combined. Wipe out the skillet with a towel and heat the remaining 1 tablespoon oil in the skillet over medium-low heat. Pour the egg/veggie mixture into the pan and sprinkle with the remaining feta cheese. Cook over medium-low until the edges begin to firm, about 8-10 minutes.

Transfer the skillet to the oven to finish cooking, about 10 minutes more, until the eggs are set and golden brown at the edges. Remove the frittata from the oven and set aside to cool for about 5 minutes before serving. Dollop two spoonfuls of tomato compote onto each slice.

Tomato Compote

Heat the oil in a medium sized skillet over medium-high heat. Add the garlic and cook, stirring often for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and continue to cook until the wine is reduced by about half. Add the basil, salt and pepper, and continue to cook, stirring occasionally, until the tomatoes soften or burst and become fragrant, about 3-5 minutes. Remove from the heat and place the tomatoes in a bowl.

While the pasta is cooking, make your pesto! Toss all ingredients into a food processor, blend until smooth.

Heat us a cast iron pan. Slice the squash and trim the green beans. Place the squash on the skillet and cover. Cook for about 3 minutes on each side or until slightly browned. Keep the skillet on, remove the squash and lightly salt & pepper them. Lightly oil the skillet again and add the green beans. Toss them around in the skillet allowing the skin on the beans to blister slightly. Salt and pepper the beans, then remove from the heat.

When the pasta is done cooking, drain and run under cool water. Return to pan. Add the pesto. Give the pasta a good few stirs to integrate the pesto into the nooks & crannies of your pasta. Add the cooked veggies, capers, lemon juice and zest, red pepper flakes (if using), and Parmesan.

Grease and flour two 8×4 inch loaf pans, liberally.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.

In a large bowl, stir za’atar into bulgur wheat and pour boiling water over the mixture. Let sit until the water is completely absorbed, about 45 minutes. Meanwhile, zest and juice your lemon, chop your parsley, onions and celery, toast your walnuts.
When the wheat has absorbed all the water and cooled to room temperature, stir in zest and juice of one lemon (you might add more later) and 2 tablespoons of walnut or olive oil. Add in chopped parsley, onions, and celery and stir well. Taste. Add salt and pepper to taste, and adjust the rest of the seasoning to your taste. You may need more oil and/or lemon juice, and you may want to stir in more za’atar.
To serve, scoop the tabouli onto a plate and add a tablespoon or so of plain yogurt. Sprinkle the yogurt with a tablespoon of the chopped walnuts, a pinch or two of za’atar, and feta cheese.

Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in carrots, raisins, walnuts. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

_____________________________________________________________________________________________________Edamame and Cabbage Salad with Soy-Lemon VinaigretteFor the salad:1/2 cup uncooked quinoa1 cup edamame, shelled and cooked1 cup chickpeas, drained and rinsed2 cups green cabbage cabbage, shredded
1/3 cup raisins (or 1 cup chopped peaches!)
1/4 cup diced parsley
1/4 cup chopped walnutsFor the dressing:1/2 cup olive oil
1/4 cup fresh lemon juice
2 TBS low sodium soy sauce
1 TBS rice wine vinegar
2 tsp dijon -style mustard
1 clove of garlic, minced
1 TBS tahini
ground pepper to tasteCook quinoa in a saucepan with one cup water, for 20 minutes. Let it cool to room temperature.Mix all ingredients for the dressing together in a jar and set aside.Place cooled quinoa into a serving bowl. Add all other ingredients. MIx it up and serve!______________________________________________________________________________________________________Summer Squash and Chickpea Bisque2 tablespoons olive oil1 medium-sized yellow onion, diced
2 cups finely chopped summer squash
2 cloves of garlic, minced
3/4 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon cinnamon
tiny pinch of cayenne
1 1/2 teaspoons salt
1/4 cup dry white wine
4 cups water
1 teaspoon honey
1 (14 ounce) can chickpeas, drained
1 cup full fat canned coconut milk
Minced cilantro for topping
Toasted pumpkin seeds and almonds for topping (optional to sprinkle them with a pinch each of salt and smoked paprika)Heat the oil in a soup pan over medium-high heat. Add the onion and cook, stirring occasionally, until fragrant, about 5 minutes. Stir in the summer squash and continue to cook for about 2 minutes longer. Add the garlic, and spices (through the salt) and continue to cook, stirring often, until the veggies are coated in the spice mixture and the mixture becomes fragrant. About 3-5 minutes.Deglaze the pan with the 1/4 cup of wine and cook until most of the liquid evaporates. Add the 4 cups of water and honey. Bring to a boil. Reduce heat and simmer for about 10 minutes. Add the chickpeas and continue to simmer for about 3-5 minutes longer.Blend with an immersion blender or carefully transfer the soup (you may have to do this in batches) to a high speed blender. Blend on high until completely smooth and creamy. Return the soup to the pot and stir in the coconut milk. Keep the soup on low for an additional 5 minutes to really let the flavors meld together. Taste for seasonings and adjust as needed.Serve soup with minced cilantro and toasted nuts and seeds. Enjoy!__________________________________________________________________________________________________________Tacos with Summer Squash, Tomatoes and Beans2tablespoons extra-virgin olive oil1small red or white onion, finely choppedSalt to taste2garlic cloves, minced¾pound tomatoes, peeled and diced1 ½pounds summer squash, cut in small dice (about 4 1/4 cups)1serrano chile, minced1 ½cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)¼cup chopped cilantro (more to taste)12 to 14warm corn tortillas2ounces goat cheese, crumbled (1/2 cup)Salsa of your choiceHeat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.___________________________________________________________________________________________

Mix tomatoes and basil together and season with salt and pepper. Set aside.

Fry Bread: Heat 2 tablespoons olive oil in frying pan and fry bread until golden brown on both side.
Remove and drain on paper towel. Rub one side with garlic clove.
OR
Toast Bread In Oven:.Place bread on baking sheet and broil until golden brown on both sides; 12-15 minutes. Rub one side with garlic clove and brush with olive oil.
Drain the tomato-basil mixture of excess liquid and spoon on to each slice of bread.
Top with parmesan cheese and serve immediately.

Preheat the oven to 450ºF. Arrange the zucchini in single layers on two Silat- or parchment-lined rimmed sheet pans. Season with salt and pepper on each side, drizzle each pan with 1 tablespoon olive oil, toss to coat, then spread into an even layer. Roast for 10 minutes. Remove pans from oven and set aside.

Into a circular gratin dish (about 9 inches in diameter) or a 9-by-9-inch or similar baking pan, spoon a small amount of sauce (about a heaping ⅓ cup), then add a thin scattering of parmigiano, then a single layer of zucchini, shingling the slices slightly. Repeat until all ingredients are used, ending with a little sauce and cheese—you should have about 3 layers of zucchini. Top with the breadcrumb mixture.
Bake until the mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers. Remove from heat and allow to rest for 10 minutes before serving. This also tastes great at room temperature.

To make the sauce, toss the chopped tomatoes into a small saucepan. Keep on medium heat for about 10 minutes, stirring every few minutes. The fruit will release juices, but if it gets too dry add 1/4cup water. When the tomatoes are tender and nearly all of the liquid has evaporated and they are beginning to stick to the pan, add the basil, butter, and oil to the pot, give it a stir, then use a hand blender. Blend until smooth. Taste. Adjust seasoning with more salt and pepper as necessary.

Bring a pot of water to boil. Peel and slice the beets thin, close to 1cm. Blanch the beets for 3-5 minutes, until semi-cooked but still retaining a bite. Refresh under cold water and pat dry. Put the beets in a large bowl. Add the onion, vinegar, oil, sugar, hot sauce, salt and pepper. Toss gently and let sit for 15 minutes.

When ready to serve, spread half of the beet mixture on a large platter. Top with avocado, cilantro, mint, and peas. Arrange the rest of the beets on top.

If you have a large skillet, you can cook the squash all at once. If not, saute in two batches. Heat your olive oil in a skillet over medium-high heat. When the oil is hot, add the squash and sauté, flipping and turning every few minutes, until golden brown, about 3 minutes on each side. Don’t salt them yet!

While your squash cooks, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a sort of knife pesto.

When the squash is golden, toss into the pan the herb-garlic mixture and the vinegar, to taste.

Taste for salt; add a good pinch, plus a few cracks of pepper. Toss well.

Scoop everything out onto a serving plate. Right before serving, sprinkle on the nuts and extra herbs as a garnish. Carve out a corner of my serving dish, dollop on a big pile of ricotta, and serve everything together with thick slices of crusty bread. It also makes for some mean crostini.

Melt butter on medium heat in soup pot. Add the olive oil and diced onion bulbs. Cook until lightly browned, about 5 min. Add garlic, spring onion greens, bay leaves, salt and pepper. Stir and cook 1-2 minutes. Add broth and bring to a boil. Add the squash, cook for 5 minutes. Turn off the heat. Toss in the frozen peas and fresh herbs. With an immersion blender, blend until about half of the vegetables are blended into the soup, leaving a slightly chunky texture. (If using a stand-up blender, pour half of the soup in and blend, then return it to the chunky half in the soup pot.)

The soup should still be quite hot. If it lost quite a bit of heat, warm it up until it just before it begins to boil. Squeeze in the lemon juice and sprinkle on lemon zest. Add yogurt into the soup and stir until mixed in.

1lb green beans, trimmed
Kosher salt
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/4 cup chopped toasted pecans
Juice of 1/2 lemon
Freshly ground pepperDirectionsToss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

Shred squash by hand or in a food processor. Place in a colander and allow to drain for 10 minutes. Squeeze out excess with your hands. Finely chop the onion.

Heat a large nonstick skillet over medium heat, about 5 minutes.

In a medium bowl, whisk the egg with the salt, black pepper and garlic powder. Add the grated squash and the onion and mix to blend.

Brush the skillet with half of the butter. Measuring ¼ cup per fritter, spoon the mixture onto the skillet. Fry without moving, 4-5 minutes, until you can see that the bottoms are browned.Carefully flip to the other side and fry 4-5 more minutes, until browned on both sides. Brush the skillet with more butter and repeat with the remaining squash mixture.

1 small head cabbage, cored and finely shredded1 small red onion, thinly slicedWhisk together the sour cream, buttermilk, vinegar, sugar, and salt. Taste. For more bite, add another teaspoon of vinegar. Stir and taste again. Adjust with more salt if necessary.In a large bowl, toss together the cabbage and onion. Add the dressing and toss to coat. Taste. Adjust with more salt if necessary.

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and scallions.

Make the sauce: combine all ingredients in a small bowl. Add 1 tablespoon of water. Set aside.

In a large sauté pan, warm a couple tablespoons of oil over medium-high heat until glistening. Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Serve with soy-dipping sauce.

Preheat oven to 400º. Place all the ingredients for the tahini sauce in a medium bowl with a pinch of salt. Whisk together.

Place the honey, oil, coriander and cumin seeds and thyme in a large mixing bowl with 1tsp of salt and a good grind of black pepper. Add the carrots and mix well until coated then spread them out on a large baking tray and roast in the oven for 30 minutes, stirring gently once or twice, until cooked through and glazed.

Transfer the carrots to a large serving platter. Serve warm or at room temperature. , with a spoonful of sauce on top.

Bring stock to a simmer on stove. Heat the olive oil in a wide pot, add
the onion, and cook over medium heat 3 minutes, stirring frequently.

Add the rice, stir to coat it well, and cook for 1 minute. Add the wine
and simmer until it’s absorbed, then stir in the parsley, the basil, the
grated beets, and chard.

Add 2 cups of stock, cover, and cook at a fast simmer until the stock is
absorbed.

Begin adding the remaining stock in 1/2 cup increments, stirring
constantly until each addition is absorbed before adding the next.
When you have 1 cup of stock left, add the beet greens.

When all the liquid is absorbed and the rice is al dente, add the butter
and Parmesan.

Add salt and pepper, to taste. Stir in the lemon zest and juice, to taste.
Top with chopped parsley & a chiffonade of fresh basil. Enjoy!
_______________________________________________________________________________________________

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

Cut the leaves off the kohlrabi and peel the bulb. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place 1/4 cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).

Preheat the oven to 350°. Place the beets in a small roasting pan and add 1/4 inch of water. Cover the pan with foil and bake for about 1 hour, until the beets are tender. Let cool completely.

Increase the oven temperature to 400°. Arrange the baguette slices on 2 large cookie sheets and brush with extra-virgin olive oil. Bake for about 10 minutes, until the bread is crisp.

Peel the beets and halve them lengthwise, then cut cut them crosswise into 1/8-inch slices. Transfer the beets to a bowl. Add the 1 tablespoon of olive oil, season with salt and pepper and toss to coat.

Top each crostini with a slice of burrate, or a smear of goat cheese, and a beet slice. Garnish with the snipped green onions and serve immediately.

Preheat the grill. While it warms up, tear or chop the kale leaves into bite-size pieces and place those in a large salad bowl. Add a pinch of salt and a tablespoon of olive oil and massage the kale, kneading it for a minute or so until it softens. Whisk together the remaining olive oil and the lemon juice, adjusting to your taste. Set the dressing aside. Tear or cut the prosciutto into smaller pieces and set those aside too.

When the grill is reasonably but not overwhelming hot, brush the apricots and peaches very lightly with a neutral oil and grill, cut side down, until deeply caramelized.

When the fruit is grilled, toss the kale with the prepared dressing and then crumble the feta on top. Add the prosciutto and the still-hot peaches and apricots, letting their juices seep down into the kale. (If there are any extra juices on the plate you put them on after grilling, add those too.) Eat with crusty bread.

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Ingredient info: Ricotta salata is a salted,aged ricotta cheese, available at better supermarkets and at specialty foods stores and Italian markets.

Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 1 minute ( or keep raw). Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.Whisk oil, 1 tablespoon lemon juice, vinegar and mint in a bowl. Toss peas, radishes, and cheese in a large bowl. Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint.

To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod.

Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to a bowl and serve!

Heat the oven to 350 degrees F. Cut the chard leaves from the stems. Chop the stems into short lengths. Spread the stems and leaves in a buttered shallow ovenproof dish.

Put the mustard in a bowl and stir in the cream and a grinding of salt and black pepper. Pour the seasoned cream over the stems and leaves, cover with grated Parmesan, and bake, 35 to 40 minutes, until the top has a light crust.

Wash and trim baby beets. Steam, boil or roast beets for 20 min. Let cool and peel if necessary. Slice beets into quarters. Place walnuts in a hot, dry saute pan over a medium flame. Stir nuts while they cook. Take off the heat when you can smell them, about 5 minutes. For the peas, pop the ends off and cut in half if you’d like.

Whisk the vinegar with salt and pepper in a large bowl (this can be your serving bowl). Continue to stir while you drizzle the olive oil in. Toss the beets into the dressing. Set aside to marinate for at least 15 minutes.

Place the lettuce of your choice in with the beets. Feel free to toss the beet greens in too! Toss until the leaves are lightly coated.

Preheat oven to 400°. Arrange bread slices on a baking sheet with a light drizzle of olive oil. Bake at 400° for 5 minutes or until golden brown and toasted; cool.

Combine radishes, olive oil, lemon juice and salt in a medium bowl, and toss to coat. Spread each bread slice with about 2 teaspoons cheese; top with a single layer of arugula and a layer of radish slices. Enjoy!

Heat the oil in a large skillet over medium heat. Add the mustard greens, red onion and garlic. Sauté for about 3 minutes, just until greens are wilted and onion and garlic are fragrant.

Meanwhile, whisk together the eggs in a large bowl. Season with crushed red pepper flakes, salt and pepper. When the greens are ready, add the eggs to the skillet. Cook, stirring occasionally, until the eggs are scrambled and fully cooked, 3 to 4 minutes.

While eggs scramble, toast your bread in a toaster oven or regular oven until lightly browned.

To serve, scoop the scrambled eggs onto the toasted bread and garnish with sliced radishes.

Pulse garlic, almonds, mustard greens, lemon juice, olive oil, and a pinch of salt and pepper in a food processor until smooth. Taste test and adjust seasonings as needed. Add more oil or a splash of water to thin the sauce if necessary.
Toss the chickpeas, coriander, salt and pepper with the oil. Place on a parchment lined baking sheet and roast in the oven (400F) until golden brown and crisp. About 18-22 minutes. Shake the pan a few times while roasting.
Toss the potatoes with the oil, salt and pepper. Place on a parchment lined baking sheet and roast in the same oven as the chickpeas and until cooked through and tender. About 30-40 minutes (depending on the size of your potatoes)
In a large bowl toss the potatoes with the crispy chickpeas and capers. Scoop in a healthy spoonful of the pesto and toss until evenly coated, adding more pesto as necessary. Divide among plates and serve with freshly grated parmesan cheese and additional salt + pepper if necessary.

Toss entire scapes with olive oil, salt, and pepper. Place over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice. They’ll be charred in spots and their flavor will have sweetened and mellowed.
_____________________________________________________________________________________

Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar,( and sugar).
Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 4-8 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.
__________________________________________________________________________________

Drop the first four ingredients (leaves, garlic, olive oil, lemon juice) to the bowl of your food processor and pulse to form a thick paste. Add more olive oil if necessary to bring to your desired consistency.Add the cheese, nuts, salt and pepper and pulse to combine. Adjust the salt and pepper to taste. If the pesto is a bit bitter, add 1/2 tsp of sugar and pulse.
Chill to combine flavors and use in your favorite pesto application.
note: If the flavor is stronger than you like or you simply want more bang for your buck, add a handful of fresh kale, or any mild green.
________________________________________________________________________________________

Drizzle the teaspoon of olive oil over the chopped kale. Use your bare hands to massage the leaves. The leaves will soften to a lettuce-like texture. Set aside.
In a food processor, toss in the sunflower seeds and garlic cloves. Pulse until fine. Add water and lemon juice. Pulse for about 10 seconds. Add capers, mustard, olive oil, salt and pepper. Blend until smooth.
Dress the toss the kale salad until evenly coated. Add your favorite seasonal vegetables and maybe even some croutons. Enjoy!

Heat oil in a large skillet over medium heat. Add spring garlic and 1/2 tsp. salt and cook until beginning to soften, about 3 minutes. Add chickpeas and paprika and stir to coat. Add spinach and 2 Tbsp. water; cover skillet. Cook until spinach is wilted, about 2 minutes. Stir; season with salt

In a small, dry skillet, toast nuts over low heat, stirring constantly, for 2-3 minutes. Set aside to cool.

In a salad bowl, toss together greens & cucumber. In the same skillet, sauté red onion in olive oil until softened. Add vinegar & maple syrup and bring to a boil. Season with salt & pepper, pour over greens & cucumber, and toss with cheese & toasted nuts.